Executive Pastry Sous Chef

425 by Jean-Georges – OPENING SEPTEMBER 2023. We are actively looking for an Executive Pastry Sous Chef to join our team!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

The Executive Pastry Sous Chef will collaborate with senior management to create and execute seasonal produce and ingredient driven pastries and desserts. The Executive Pastry Sous Chef will be responsible for overseeing the Pastry Sous Chefs, the pastry cooks and ensuring the full preparation, creation and execution of all desserts and other baked goods. The Executive Pastry Sous Chef will manage the overall running of the pastry kitchen, cleanliness and organization. The Executive Pastry Sous Chef will coordinate the hiring, training, development, and performance counseling of all staff within area of responsibility

 ESSENTIAL JOB FUNCTIONS

• Working collaboratively with Executive Pastry Chef to create and execute seasonal, produce and ingredient driven pastries.
• Working with farms and artisan producers to find the finest local products and new exciting ingredients.
• Must be passionate about the farmer’s market, whole ingredients, and the constant pursuit of highest quality.
• Creation and execution of all desserts for all services.
• Responsible for method of service, production, and baking to ensure all items are prepared to meet deadlines and standards.
• Properly execute plated desserts with varying components to standards set.
• Taste and review pastry products on a daily basis to ensure quality and consistency with preparation and presentation.
• Management of quality of goods and cleanliness of pastry areas.
• Overseeing schedules and management of sous chefs, bakers/pastry cooks.
• Checking of line at service time, line support and staffing.
• Knowledge of opening and closing procedures as directed.
• Have a working knowledge of inventory ordering systems.

 KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of 3 yrs. of experience in a pastry department
• Associate Degree in Baking and Pastry, preferred
• Managerial experience a plus
• Total understanding of proper pastry methods, techniques, and standards
• Ability to withstand extreme temperatures within the kitchen, refrigerator, and freezer environments
• Willingness to work a flexible schedule and holidays
• Ability to multi-task and work well in an environment with time constraints
• A strong sense of urgency
• Organized and detail-oriented
• Able to work independently with minimal supervision
• Able to handle last-minute changes
• A team player with strong communication skills
• A desire for growth
• Rigorous attention to detail

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Ability to communicate with others
• Work at a desk, computer and phone for extended periods of time
• Move around the office and event sites
• Ability to lift, move, set up and tear down equipment, up to 50 pounds

COMPENSATION

The base pay range for this position is a salary range of $75,000 - $85,000 per year.  The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

'425 by Jean-Georges is an Equal Opportunity Employer Committed to Excellence Through Diversity”